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Healthy Roasted Chickpea Tacos

Helen T. Patterson
Crispy roasted chickpeas meet fresh veggies in these vibrant tacos. Packed with plant-based protein, fiber, and healthy fats, they make a satisfying, nutritious meal.
Perfect for quick weeknight dinners, meal prep, or a fun family lunch. Customize toppings and sauces to your taste!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Family Meal, Lunch
Cuisine Mexican
Servings 2

Equipment

  • 1 baking sheet (or air fryer basket)
  • 1 sheet of parchment paper (if using oven)
  • 1 colander
  • 1 clean tea towel
  • 1 large mixing bowl
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Aluminum foil

Ingredients
  

For the Roasted Chickpeas:

  • 1 14–19 oz can chickpeas
  • 1 tbsp neutral oil canola, vegetable, or coconut
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp salt

For the Tacos:

  • 6 corn tortillas
  • ½ cup shredded purple cabbage
  • ¼ cup diced red onion
  • 1 avocado sliced
  • 1 lime cut into wedges
  • Fresh cilantro leaves to taste
  • Dressing or sauce of choice

Instructions
 

  • Preheat the Oven or Air Fryer: Start by preheating your oven to 400°F (200°C). If you prefer using an air fryer, preheat it to 400°F (205°C) as well.
    Lining a baking sheet with parchment paper ensures your chickpeas roast evenly without sticking.
    This step is crucial for achieving that perfect golden crisp on the chickpeas.
  • Rinse and Drain Chickpeas: Open the can of chickpeas and pour them into a colander.
    Rinse thoroughly under cold running water to remove excess sodium and any canning liquid.
    Drain them well. This simple step enhances the texture and ensures they crisp properly during roasting.
  • Dry the Chickpeas: Place the drained chickpeas on one half of a clean tea towel.
    Fold the other half of the towel over the top and gently rub the chickpeas with your hands.
    The goal is to remove excess moisture and some of the loose outer skins.
    This step may take a few minutes, but it is key to achieving crispy roasted chickpeas. Removing skins is optional but improves texture.
  • Season the Chickpeas: Transfer the dried chickpeas into a large mixing bowl.
    Add 1 tablespoon of neutral oil such as canola, vegetable, or coconut oil.
    Sprinkle in 1 teaspoon each of garam masala and ground coriander, ½ teaspoon each of cumin, paprika, and turmeric, and ½ teaspoon of salt.
    Using a rubber spatula or wooden spoon, toss thoroughly to coat every chickpea with oil and spices.
    Properly seasoning the chickpeas ensures every bite bursts with flavor.
  • Roast the Chickpeas: Spread the seasoned chickpeas evenly on the prepared baking sheet.
    Make sure they are in a single layer with space between them to allow hot air circulation.
    Place the baking sheet in the oven and roast for 27–30 minutes, shaking or stirring halfway through for even crisping.
    If using an air fryer, transfer the chickpeas to the basket and cook for 20–25 minutes, shaking the basket every 5–10 minutes.
    They are ready when golden brown and crunchy on the outside.
  • Cool the Chickpeas: Once roasted, remove the chickpeas from the oven or air fryer and transfer them to a wire rack or a plate to cool completely.
    Cooling helps maintain crispiness.
    You can store any leftovers in an airtight container at room temperature for up to two days, although they are best enjoyed fresh.
  • Warm the Tortillas: While the chickpeas are roasting or cooling, prepare the tortillas.
    Wrap the corn tortillas in a large piece of aluminum foil.
    Place the wrapped tortillas in the still-warm oven for 10–15 minutes, just enough to make them pliable and warm without drying them out.
    This step ensures soft, tender tortillas that fold easily without cracking.
  • Prepare Fresh Toppings: While the chickpeas and tortillas are cooking, prepare your taco toppings.
    Shred ½ cup of purple cabbage, dice ¼ cup of red onion, slice 1 avocado, and cut 1 lime into wedges. Wash fresh cilantro leaves and set aside.
    Organizing your toppings beforehand ensures a smooth assembly process.
  • Assemble the Tacos: Lay out the warmed tortillas on a flat surface. Start by placing a generous portion of roasted chickpeas in the center of each tortilla.
    Layer on shredded cabbage and diced red onion. Top with avocado slices and sprinkle fresh cilantro over the top.
    Add a squeeze of lime juice and drizzle your favorite dressing or sauce for extra flavor. You can customize toppings based on personal preference.
  • Serve and Enjoy Immediately: Serve the tacos immediately while the chickpeas are crisp and the tortillas are warm.
    These tacos are best enjoyed fresh, as the chickpeas can lose their crunch over time.
    They make a perfect quick dinner, a protein-packed lunch, or a fun family meal.
    Pair with extra lime wedges or your preferred sauce on the side for an added burst of flavor.

Notes

  • Roasted chickpea tacos are forgiving and versatile, perfect for both beginners and experienced cooks.
  • For ideal texture, leave some chickpeas whole while lightly crushing a few for a mix of creamy interiors and crispy exteriors.
  • Use fresh, high-quality corn tortillas for warmth and tenderness.
  • Fully customizable: swap toppings or sauces to match your flavor preferences.
  • Best eaten soon after roasting; chickpeas lose crispness over time.
  • To refresh, briefly reheat chickpeas in the oven or air fryer before serving.